• Sesame-crusted tuna with lemon mayonnaise and green ratatouille


    • Ratatouille

    • 5ml (1 tsp) avocado oil
    • 5ml (1 tsp) garlic, crushed
    • ½ red onion, diced
    • 500ml (2 cups) cherry tomatoes, halved
    • 450g (5) baby marrows, thinly sliced
    • 100g fine beans, sliced
    • 250g fresh or frozen peas
    • 100g sugar snaps
    • ½ small head (150g) broccoli
    • 125ml (½ cup) tinned tomatoes
    • salt and cracked black pepper, to taste
    • Tuna

    • 4 fresh tuna steaks
    • 60ml (¼ cup) sesame seeds
    • 5ml (1 tsp) butter
    • 15ml (1 tbsp) olive or avocado oil
    • Mayonnaise

    • 125ml (½ cup) mayonnaise
    • zest and juice of ½ lemon
    • 15ml (1 tbsp) chives, finely chopped



    For the ratatouille, heat the oil in a pot over medium heat. Stir in the garlic, onion and tomatoes, and fry for 2 minutes. Add the baby marrows, beans, peas, sugar snaps, broccoli and tinned tomatoes. Increase heat, cover with a lid and cook until tender, 10 – 12 minutes. Season.


    For the tuna, lightly season the tuna steaks with salt and cracked black pepper. Coat with sesame seeds.


    Heat the butter and oil in a pan over high heat and sear each portion for 1½ – 2 minutes per side, depending on the thickness and how you prefer your tuna.


    For the mayonnaise, stir all of the ingredients together and serve alongside each portion.


    Cook's tip: Cook the tuna to your liking – if you like it quite rare then sear it for a few seconds or if you prefer it well done, fry it for slightly longer than the cooking time mentioned above. The tuna can also be cooked in a griddle pan for extra flavour.